Short answer is shelf life. When I have made my own pickles they are
used to extend the harvest usually till next year. Then the cycle is
repeated. I have been know to purchase canned pickles with lactic acid.
Calcium chloride I don't know about. However Sodium Benzoate is death
to my taste buds.
Garden in shade zone 5 S Jersey USA
We have 5% of the world's population; we have 25% of the world's
CaCl is to keep them crisp, rather than soggy/limp. I've never used
either one when I ferment pickles and haven't had an issue with
sogginess (I do use grape leaves, which add tannic acid - this is
supposed to make them crisper).
When I do it, the ingredients are: thick layer of clean, fresh grape
leaves top and bottom; cukes; brine; dill, garlic, dried hot peppers.
Mark A.Meggs;838174 Wrote:
> On Thu, 2 Apr 2009 12:51:36 -0400, "Andy Petro"
I pickle shallots (do you call them that?) in the UK just using spiced
vinegar. However I keep them in a net bag in a dry place for about
three months before I pickle them. This takes a lot of water out of
them and allows for a better absorption of the vinegar. They stay
nice and crisp for about two years and are not too bad at three years,
Some people leave them to soak in a strong brine (sodium chloride/salt)
solution over night instead as this also removes some of the water.
Trying them both together might put some of the water back in.
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